PREPARE AND COOK SEAFOOD DISHES

Overview

•Seafood is any form of sea life regarded as food by humans.

•Seafood includes fish and shellfish.

•Shellfish include various species of mollusks, crustaceans, and echinoderms.

•A wide variety of fish and seafood are available in the market from many different sources

You are about to learn the following from this lesson:

•Tools and equipment needed

•Types of seafood-shellfish, fin fish, others

•Variety of fish-structure, body shape, market forms, fat contents, water source, processed fish, others

•Market forms of fish and fish products

•Fish cuts

•Composition and nutritive value of fish (scaling, cutting of tails and fins, Eviscerating, cleansing,
canning)

Classifications of Seafood

1. Fin fish – fish with fins and internal skeletons

A. Saltwater fish

Flatfish- A flatfish is a member of the ray-finned demersal fish order Pleuronectiformes, also called the
Heterosomata, sometimes classified as a suborder of Perciformes. In many species, both eyes lie on one
side of the head, one or the other migrating through or around the head during development.

•Flounder-Flounders are a group of flatfish species. They are demersal fish, found at the bottom of
oceans around the world; some species will also enter estuaries. Wikipedia
•Sole- Sole is a fish belonging to several families. Generally speaking, they are members of the family
Soleidae, but, outside Europe, the name sole is also applied to various other similar flatfish, especially
other members of the sole suborder Soleoidei as well as members of the flounder family.

Round fish

Black sea bars

•Bluefish

•Cod

•Grouper

and

skeletons